Recipe by PHILADELPHIA Cream Cheese
"The fresh veggies in this frittata are ideal for a light brunch while the PHILADELPHIA Cream Cheese adds a decadently creamy quality."
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fresh asparagus, trimmed, cut into 1-inch lengths
chopped red peppers
PHILADELPHIA Cream Cheese, cut into small cubes
Loved it, after a couple of changes. I used green onions, and left the red peppers out. I also cooked the veggies in a little butter, and added a grating of fresh parmasan at the end. When beating the eggs, I used a little milk, instead of water.
As is this is ok and easy to make. It needs a little something to give it some flavor so I added some Italian seasoning and put fresh basil on top before I baked it. It still needed something after it was done so I then added some fresh chopped tomato on top and then it was a winner.
Wonderful and easy recipe. I added chopped green onions and I omitted the cheese. Sadly, my husband doesn't like cheese like I do. It turned out great! Excellent flavor. We both loved it and will make it again.
I sauteed the veggies in bacon grease and added 1/2 tsp Italian seasoning to the egg mixture.
I added parmesean cheese
Very Yummy!! Will make this again. Added some spinach, less then 1/2 an onion, 1/2 of a large yellow squash and 1/2 an italian turkey sausage as well. And placed sliced tomatoes on top at the very end.
Didn't like it, but I'm not a huge fan of cream cheese. The taste was fine, it's just a personal preference.
make sure and cut the cream cheese into small pieces, or they don't melt and mix into the eggs as well
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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